Asparagus & potato salad







Cook Time

45-50 Min


  • 450g/1lb small waxy potatoes
  • 125ml/4fl oz extra virgin olive oil
  • 2 shallots, finely chopped)
  • 4 tablespoons white wine vinegar
  • 900g/2lb fresh asparagus tips or young asparagus, trimmed
  • 225g/8oz young spinach leaves, rinsed and drained
  • salt and freshly ground black pepper
  • Preheat the oven to 220°C/425°F/Gas mark 7.
  • Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool.
  • Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.
  • Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach. Toss together carefully, and serve.
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